To enjoyBy yourself
Nº of people
50ml of Gallo Extra Virgin Olive Oil Olive Oil
- 150g of chicken thigh (skinless and boneless)
- 100g of leek and mushrooms
- 125g of potatoes to boil
- 2g of garlic
- Salt and pepper to taste
- Olive Oil Aromatized with Rosemary, to taste
Method of preparation
For the country stuffing: Heat the Gallo Extra Virgin Olive Oil and sauté the mushrooms and garlic.
For the chicken: Season the boneless chicken thigh with salt and pepper. Stuff the thigh with the country stuffing, tie with kitchen string and place in the oven for about 15min at 180º.
For the mashed potatoes: Boil the potatoes with their skin in water and salt. Peel the potatoes and mash them with a fork.
Heat the crushed garlic in Gallo Extra Virgin Olive Oil, add the mashed potatoes and salt to taste.
Cut the thighs and drizzle with the Rosemary flavoured Olive Oil. To serve very hot.
The Gallo products that the chef suggests for this recipe can be replaced by other Gallo varieties of your preference. Try it and share your combinations.